• 40 to 45 minutes
  • Makes 1-1/3 cups.
  • Quick Fix

Balsamic Reduction with Wild Mushrooms


  • 1/2 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 4 ounces assorted wild mushrooms (such as baby portobello, shiitake and oyster), minced
  • 4 teaspoons minced garlic
  • 1/2 cup dry red wine
  • 1 tablespoon cornstarch
  • 1 can (14 to 14-1/2 ounces) ready-to-serve reduced sodium beef broth
  • 1 tablespoon butter


  • 1. Bring vinegar to a boil in small saucepan.  Reduce heat; simmer 8 to 9 minutes or until reduced to about 2 tablespoons (consistency will be syrupy).  Remove from heat; cool. 

  • 2. Heat oil in large nonstick skillet over medium heat until hot.  Add mushrooms; cook and stir 5 to 8 minutes or until mushrooms are lightly browned.  Add garlic; cook and stir 2 minutes.  Add wine; cook 2 to 5 minutes or just until liquid has completely evaporated. 

  • 3. Meanwhile, dissolve cornstarch in broth.  Add broth mixture and balsamic reduction to skillet.  Bring to a boil.  Reduce heat; simmer 15 to 20 minutes or until mixture is reduced by one half.  Season with salt and pepper as desired.  Remove from heat; stir in butter until melted.  Serve immediately. 

  • Test Kitchen Tips When reducing small amounts of liquid, such as the vinegar in step 1 and the wine in step 2, pay close attention to prevent the liquid from burning.